Cajun and Creole Recipes
Cajun Chicken Lasagna
Prep: 45 min | Total: 2 hr | Yield: 12 servings
Ingredients
- 16 dried lasagna noodles
- 1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
- 2 to 3 teaspoons Cajun seasoning
- 1 teaspoon dried sage, crushed
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green sweet pepper
- 1 tablespoon finely chopped garlic
- 2 (10 ounce) containers refrigerated light Alfredo sauce
- 1/2 cup grated Parmesan cheese
- Nonstick cooking spray
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Heat oven to 325 degrees F.
- Cook noodles according to package Method. Drain; rinse.
- Combine sausage, chicken, Cajun seasoning and sage.
- In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink.
- Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm.
- In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender.
- Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
- Lightly coat a 13 x 9 x 2 inch baking dish or 3 quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella.
- Repeat layers, ending with noodles.
- Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through.
- Let stand for 15 to 20 minutes before carefully cutting.
Nutrition
Per serving: Calories 469 Total fat 24g Saturated fat 11g Cholesterol 79mg Sodium 1187mg Carbohydrate 34g Dietary fiber 1g Sugars 2g Protein 29g Vitamin A 0% DV Vitamin C % DV Calcium 29% DV Iron 10% DV